-KH News Desk
The series was a collaboration with La Molisana, an award-winning pasta factory and the university’s current supplier of pasta, and the Mediterranean Diet Roundtable. In this collaboration, La Molisanacontributed authentic recipes for campus menus, in addition to providing training and development opportunities for Yale Hospitality staff. The university in return, provided the Yale Hospitality teamand guests with an opportunity to learn more about the nutritional aspects and production strategies of La Molisana’s artisanal, high-quality pasta.
“Purchasing top-of-the-line pasta from La Molisana not only allows us to create comforting, delicious, and memorable meals — but provide a quality product with no additives whatsoever for our students to enjoy,” commented James Benson, director of culinary excellence for Yale Hospitality.
Yale Hospitality’s partnership with La Molisana aimed at achieving its goal to integrate Mediterranean food culture as part of its focus on offeringplant-centric menu options. Through recent studies. It was found that it also allows for a more united and close approach to understand and appreciate the Mediterranean diet for its positive health and environmental impact. Thisopportunity deepened the relationship between Yale And La Molisana which allowed Yale to bring the best ingredients to their students, motivating their minds and bodies in the best way possible and educating them to be more mindful choices of what they eat, supported James. Moreover, La
“It is essential that the suppliers we partner with align with our values to support health, wellness, and create positive environmental impact,” says Rafi Taherian, associate vice president of Yale Hospitality. “In past years — and years to come — our menu will continue to maximize Mediterranean-inspired meals supporting health and wellness for people and the planet.
Students at Yale University now have the privilege to enjoy fresh pasta, made using La Molisana’s semolina flour, daily at one of four distinct dining concepts located in the heart of Commons’ dining hall in Yale’s Schwarzman Center.Throughout the academic year, seasonal menu options keep changing, to keep things interesting and giving leeway to explore new dishes.Molisana’s classic pasta explored the best of its vegan options and uses the finest durum semolina wheat, providing consumers healthier food.
